Rice Noodle Salad with Veggies
If you are looking for a cold grab-and-go salad that offers a sweet and tangy bite that is nutritious and delicious…you came to the right place! This salad, also called bun in Vietnamese, is easy to make for a work lunch and delicate enough for a weekend meal during the summer months.
Soften our cook thin rice noodles according to package directions. Drain and transfer them to your cutting board and chop twice so they are more of a bite size noodle in length. These can be made the day before you plan to use them, just keep them in a sealed container in your refrigerator.
Before mealtime, place noodles in a large mixing bowl and set aside.
Make the sauce. Place vinegar, oil, sugar, salt and white pepper in a bowl and whisk until ingredients are well incorporated. Add carrot, zucchini, red and yellow peppers and mix together.
Add sauce and veggies to noodles and incorporate. Sprinkle in cilantro and green onion.
NOTES: I like to use white pepper for this dish because it has a slightly hotter taste and is not visually seen, unlike black pepper which distracts the eye in a delicate dish like this.
0 servings
Ingredients
Directions
Soften our cook thin rice noodles according to package directions. Drain and transfer them to your cutting board and chop twice so they are more of a bite size noodle in length. These can be made the day before you plan to use them, just keep them in a sealed container in your refrigerator.
Before mealtime, place noodles in a large mixing bowl and set aside.
Make the sauce. Place vinegar, oil, sugar, salt and white pepper in a bowl and whisk until ingredients are well incorporated. Add carrot, zucchini, red and yellow peppers and mix together.
Add sauce and veggies to noodles and incorporate. Sprinkle in cilantro and green onion.
NOTES: I like to use white pepper for this dish because it has a slightly hotter taste and is not visually seen, unlike black pepper which distracts the eye in a delicate dish like this.
